4 Garlic, smashed & peeled
2 cups Cilantro leaves, packed
2 Parsley leaves, packed
2 tbsp Coarsely chopped preserved lemon or 2 tsp grated lemon zest
0.50 cup Extra-virgin olive oil
0.25 cup Preserved lemon juice or 1/3 cup fresh lemon juice
2 tsp Ground cumin
1 tsp Kosher salt
1 tsp Sweet paprika
0.25 tsp Crushed chili flakes
3 American leg of lamb, trimmed & cut into 1.5in cubes
1216 Metal skewers or wooden skewers soaked in water for at least 30 minutes
1 Green onions, trimmed & cut into 1.5in segments
2 Heirloom tomatoes of colors & sizes, cut into thick slices or quartered
1To make the Charmoula Sauce: In a food processor (or with a knife), finely mince the garlic, stopping to scrap down the sides of the bowl as needed. Add the cilantro, parsley, and preserved lemon or zest and pulse until all ingredients are finely chopped.
2Transfer the mixture to a bowl and stir in the olive oil, lemon juice, cumin, salt, paprika, and chile flakes. Taste and adjust the seasoning. (The sauce can be covered and refrigerated for up to 2 days. There should be enough oil to cover the surface to preserve the herbs; if not, top with a bit more.)
3Coat the lamb in about half of the charmoula sauce and marinate at least 1 hour or overnight. (Refrigerate if marinating for more than 2 hours.)
4Prepare a hot fire in a charcoal or gas grill. Thread the meat onto skewers, dividing it evenly and alternating with a piece of green onion between each cube.
5Grease the grill grates with oil. Place the skewers on the hottest part of the grill and cook, turning occasionally and moving to a cooler part of the grill as needed to avoid blackening or flare-ups, until browned all over and medium-rare to medium in the middle, 7 to 10 minutes.
6Meanwhile, arrange the tomatoes on a large platter. As the skewers are cooked, remove them from the grill to the platter. Drizzle the lamb and tomatoes with the remaining charmoula sauce and serve immediately.
Recipe provided by the American Lamb Board (American Lamb Kebabs with Charmoula Sauce | American Lamb).
Ingredients
4 Garlic, smashed & peeled
2 cups Cilantro leaves, packed
2 Parsley leaves, packed
2 tbsp Coarsely chopped preserved lemon or 2 tsp grated lemon zest
0.50 cup Extra-virgin olive oil
0.25 cup Preserved lemon juice or 1/3 cup fresh lemon juice
2 tsp Ground cumin
1 tsp Kosher salt
1 tsp Sweet paprika
0.25 tsp Crushed chili flakes
3 American leg of lamb, trimmed & cut into 1.5in cubes
1216 Metal skewers or wooden skewers soaked in water for at least 30 minutes
1 Green onions, trimmed & cut into 1.5in segments
2 Heirloom tomatoes of colors & sizes, cut into thick slices or quartered
Directions
1To make the Charmoula Sauce: In a food processor (or with a knife), finely mince the garlic, stopping to scrap down the sides of the bowl as needed. Add the cilantro, parsley, and preserved lemon or zest and pulse until all ingredients are finely chopped.
2Transfer the mixture to a bowl and stir in the olive oil, lemon juice, cumin, salt, paprika, and chile flakes. Taste and adjust the seasoning. (The sauce can be covered and refrigerated for up to 2 days. There should be enough oil to cover the surface to preserve the herbs; if not, top with a bit more.)
3Coat the lamb in about half of the charmoula sauce and marinate at least 1 hour or overnight. (Refrigerate if marinating for more than 2 hours.)
4Prepare a hot fire in a charcoal or gas grill. Thread the meat onto skewers, dividing it evenly and alternating with a piece of green onion between each cube.
5Grease the grill grates with oil. Place the skewers on the hottest part of the grill and cook, turning occasionally and moving to a cooler part of the grill as needed to avoid blackening or flare-ups, until browned all over and medium-rare to medium in the middle, 7 to 10 minutes.
6Meanwhile, arrange the tomatoes on a large platter. As the skewers are cooked, remove them from the grill to the platter. Drizzle the lamb and tomatoes with the remaining charmoula sauce and serve immediately.
American Lamb Kebabs with Charmoula Sauce
